There are nights when I arrive home from work and feel like a dinner that’s lighter than usual. A bowl of cereal. Some fruit. Cheese and crackers. Cottage cheese.
But last night? Last night was certainly not one of those nights. Cheese, garlic, carbohydrates. That is what I craved. And thankfully, after rummaging through my pantry, I found the fixin’s to assuage my hunger for the holy trinity of goodness.
This pasta recipe was one I discovered last year after joining Pinterest. Upon reading the brief description by a fellow pinner (“I won’t be able to sleep until I can EAT THIS Creamy Garlic Pasta”), I saved this recipe for later. It is one I have returned to countless times and one that pleases nearly every pallet.
Last night I substituted basil for the parsley, and it tasted just as delicious. In past preparations I have also added sauteed mushrooms and diced chicken.
Creamy Garlic Pasta
2 teaspoons olive oil
4 cloves garlic, minced
2 tablespoons butter
¼ teaspoon salt
½ teaspoon pepper
3 cups chicken stock/broth
½ pound (8 ounces) spaghetti or angel hair pasta
1 cup grated Parmesan cheese
¾ cup heavy cream
2 tablespoons fresh parsley, chopped
In a pot, warm the olive oil over medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper, and chicken stock. Raise the heat to high and let it come to a rolling boil.
Add the pasta and cook for as long as the box’s directions indicate. Reduce to medium heat and mix in the Parmesan until completely melted.
Turn off the heat and stir in the cream and parsley. Serve immediately.